Pheasant Alouette

Pheasant Alouette
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Ingredients
  1. 6 pheasant breasts (skinless/boneless)
  2. 2 tsp. salt
  3. 2 tsp. salt
  4. 1/8 tsp. pepper
  5. 1 pkg. Pepperidge Farm frozen puffed pastry sheets
  6. 1 egg
  7. 1 T. water
  8. 1 (4oz.) container garlic/spice
  9. alouette cheese
Instructions
  1. Thaw pastry sheets and cut into 7x6 inch rectangles. Trim corners to make oval shapes. Spread pastry with cheese. Sprinkle pheasant with salt and pepper. Place breasts on pastry, folding pheasant if necessary. Moisten edges of pastry with water; fold and seal. Place bundles, seam side down on lightly greased pan. Combine egg and water, brush over bundles. Bake at 400 degrees on lower rack for 25 minutes, or until lightly browned.
  2. Note: ½ cup chives and onion flavored cream cheese may be substitued for alouette cheese
Sioux River Wildlife http://www.siouxriverwildlife.com/

Executive Pheasant

Executive Pheasant
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Ingredients
  1. 4or6 Pheasant breasts (boneless and skinless)
  2. ¼ tsp. pepper
  3. ¾ cup dry bread crumbs
  4. 12 T. Butter or margarine
  5. ¾ cup Parmesan cheese
  6. 1 clove garlic, minced
  7. 3 T. Finely chopped parsley
  8. 2 lemons
  9. 2 tsp. Salt
  10. paprika
Instructions
  1. Preheat oven to 350 degrees. Split each chicken breast and pepper well. Blend bread crumbs, cheese, parsley and salt. Melt butter and press garlic into it. Simmer 3 minutes. Dip chicken in butter and bread crumbs, then roll and fasten with toothpick. Place in a buttered dish and sprinkle liberally with lemon juice, remaining butter and paprika. Bake approximately 30 minutes basting twice.
Sioux River Wildlife http://www.siouxriverwildlife.com/

BraisedPheasant

Braised Pheasant with Balsamic Sauce
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Start by browning in a large stainless steel skillet
  1. 4 slices of bacon (or more if you like)
  2. Crumble the bacon into bits and reserve in a bowl.
  3. Cut breasts from two pheasants into one-inch strips.
  4. Season with salt and pepper and roll in flour.
  5. Saute meat in the bacon grease until browned on both sides.
  6. Then remove to plate.
To the skillet, add
  1. 1 shallot, chopped
When the shallot is softened, add
  1. 3 cloves of garlic
  2. 1 cup chicken broth
  3. Bring to a boil, then return the meat to the skillet.
  4. Cover and place in oven @ 275 degrees for at least one hour.
  5. Remove the skillet from the oven and place the meat on a plate while you prepare the sauce.
Heat the skillet and add
  1. 4 tablespoons of balsamic vinegar
  2. Salt and pepper to taste
  3. Bring to a boil, mashing the garlic with a spoon.
  4. Stir in the bacon bits and the meat.
  5. Taste the sauce. If you can’t taste the balsamic,
  6. You may want to add more.
  7. To serve, place a scoop of mashed potatoes in the center
  8. of a plate and lay the strips of meat around the
  9. Potatoes like spokes of a wheel. Garnish with chopped parsley and serve.
  10. You can saute’ some portabella mushroom slices in butter and add them
  11. to the sauce just before serving.
Sioux River Wildlife http://www.siouxriverwildlife.com/